White Chocolate Cranberry Orange Biscotti
Crisp, twice-baked biscotti flavored with orange zest, dried cranberries, and dipped in creamy white chocolate.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Biscotti Dough
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 eggs large
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 0.75 cup dried cranberries
- 0.75 cup white chocolate chips
White Chocolate Dip
- 1 cup white chocolate melted
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light. Beat in eggs, vanilla, and orange zest.
- Mix in dry ingredients, then fold in cranberries and white chocolate.
- Divide dough in half and shape into two logs on baking sheet.
- Bake 25–30 minutes until lightly golden. Cool 15 minutes.
- Slice logs diagonally. Reduce oven to 325°F.
- Bake slices 10 minutes per side until crisp. Cool completely.
- Dip cooled biscotti in melted white chocolate and let set.
Notes
Allow biscotti to cool fully before dipping for best texture.